Trim the lemongrass stalks and bash them with the side of a knife or a wooden spoon and then put into a food processor with the red chilli, 2 cloves of garlic, 4 lime leaves, coriander, 2 red peppers, 1 teaspoon of tomoto puree, 1 tablespoon of fish sauce, 2 tablespoons of soy sauce and 1 teaspoon of sesame oil. Peel the fresh ginger and add this and blend everything to a paste.
Heat some oil in a wok and add the unpeeled raw tiger prawns – fry for about a minute, then add a tablespoon of the curry paste and fry for another minute.
Drizzle some olive oil into the hot frying pan and add the unpeeled raw tiger prawns. Let them fry for around 1 minute, then add a tablespoon of the curry paste and fry for 1 more minute. Tip into an oven proof dish and put into the oven on the top shelf for about 8 to 10 minutes. Put the pan you cooked the prawns in back over a medium heat. Drizzle in a little olive oil, then add the sugar snap peas followed by the small prawns. Spoon in the rest of the curry paste, and stir and fry for a minute or two before adding the coconut milk. Stir as it melts down, then leave to simmer on a medium to low heat.